South Dakota Magazine Recap

It is that time of year when things start to get a little cray-cray. Thanksgiving is just around the corner, and then there is no stopping Christmas and all of the many holiday events. Throw in a little year-end business and a few bouts of bad weather, and before we know it 2014 will be done.

Before I get caught up in that whirlwind, maybe I should do another South Dakota Magazine Recap. I have shared several recipes (and a few stories) online with South Dakota Magazine since my last update in early April.

For Easter, I considered a new tradition of layering asparagus, ham, and pasta with cheese and a creamy sauce. Ham and Asparagus Lasagna is a perfectly elegant comfort food worthy of a Spring holiday table.

Cinco de Mayo was observed with simple Sausage and Feta Tacos. The day is a celebration of a Mexican military victory and more than just party with "2 for 1" margarita deals.

My husband was fearful that I would give up his prime asparagus hunting ground when I shared some of his wild asparagus secrets. If you are lucky enough to receive a bouquet of freshly cut wild asparagus, I recommend trying Asparagus Ravioli in Parmesan Broth.

I am happy to report that as summer dawned, the snakes in my backyard seemed to move on. Harvest of strawberries and rhubarb for Strawberry Rhubarb Crumble Bars was uneventful...and the bars were delicious.

Nilla is still living in town with us, and before the snow, I noticed a new hole in my cleared-for-fall garden. She must still be digging for worms. I should have taken her fishing for some walleye to make Lemon Butter Fish.

Avocado Toast with Radish Salad pulls from produce both local, and not. Sourcing my food from whatever origins are available for the tastiest options is my "diet" plan.

I didn't get a great spinach harvest from the garden this year, but did manage enough for a few Spinach and Garlic Vinaigrette Salads.

Keeping cool was easy this summer with the Asian influenced Peanut and Cucumber Salad.

If I want to kiss my husband, I need keep my toothbrush handy whenever Bleu Cheese and Bacon Potato Salad is on the menu.

Scrambled Eggs with Pesto and White Beans is a powerhouse for breakfast and an excellent place to start while working toward those big dreams for the day.

In September, I guided Laura from the South Dakota Magazine offices through a south-central South Dakota adventure and made time for some Pho-ish Soup.

Homecoming revealed a little background of a long ago spontaneous pancake party in Colome, and I shared the story with the puffed pancake of a Dutch Baby with Caramel Sauce and Bananas.

As the winter allows Hubs more time at home in the evenings, I can't wait for movie night and Pomegranate and Popcorn.

Pumpkin Black Bean Soup is a perfect fall bowl of comfort. Topping this rich, savory soup with crumbled queso and sliced green onions enhance the earthy flavors.

And, finally, I have the tart jewel of your Thanksgiving table: Homemade Cranberry Sauce, even though I kinda miss the nostalgia of those perfect rings on the log of sauce from the can.

Whew. What a list of amazing recipes! I hope you have had the opportunity to enjoy a few, and I can't wait to share more On My Plate and with South Dakota Magazine.

Crushing on Tortas

I had the good fortune of spending some time last weekend in Chicago. As a lover of Mexican food, I *HAD TO* visit one of Rick Bayless' restaurants. Had. To. I have stalked him on Facebook and Twitter, drooled over his cookbooks, and unearthed his PBS contributions from the archives. I am a fan, to say the least.

The casual atmosphere of XOCO fit our schedule for the trip, and we popped in for dinner on Friday night. The Xoco Michelada was refreshing, and guacamole topped with roasted chiles and pepitas served with both tomatillo salsa and a 3-chile salsa whet our appetite for the main course. We chose a torta (Spanish for sandwich) to complete our meal. The option of suckling pig danced toward me on the menu. There was no resisting that Cochinita Pibil. I can only lamely describe the pork as the best wood-smoked pulled pig you have ever eaten kicked up twenty-thousand notches with black beans, pickled onions and a VERY flavorful and spicy habanero dipping sauce. Bite after incredible bite of the crusty, toasted bread left me licking my fingers and forcing myself to slow and savor it. It was that good. Really.

The torta that I made here at home a few months ago is not even comparable to Rick Bayless' masterpiece. The pork is nicely seasoned with the smokiness of cumin; pinto beans are mashed with my favorite homemade salsa; and the addition of avocado layered with other veggies is a creamy bonus. It is good--don't get me wrong--but, Rick Bayless won't be beating on my door for the recipe. In hindsight, I didn't toast my bread enough. The crispness of the crusty baguette was a great texture balance with the tender pork in the XOCO sandwich.

While I would love to rush back to XOCO (or one of Rick's other restaurants) for another sampling of his tortas, a trip to Chicago when the craving hits me just isn't really that feasible. I believe I will be making this version of a Seared Pork Torta at home with more attention given to toasting the bread...maybe I will even smoke the pork someday instead of sear...and those pickled onions were delicious...oh man...there might have to be another blog post with my version of THAT recipe.

Seared Pork Torta

(adapted from Cooking Light)

2 teaspoons olive oil

1 teaspoon cumin

1/4 teaspoon salt

6 (1/4 inch thick) boneless center-cut pork loin chops

1 baguette, cut in half horizontally

1/2 cup canned pinto beans, rinsed and drained

2 tablespoons salsa (I used my home canned garden salsa.)

1/2 cup Monterrey Jack cheese

1/4 cup thinly sliced red onion

1 large tomato, sliced

1 jalapeno pepper, sliced thinly

1/2 avocado, sliced

Preheat broiler.
Heat oil in a large skillet. 
Season pork with cumin and salt.
Add pork to pan and cook 2 minutes on each side, or until done. 
Let stand 5 minutes; slice thinly.
Hollow out top and bottom halves of bread, leaving a 3/4-inch shell.
Place bread halves, cut sides up, on a baking sheet and broil until golden brown...don't skimp on this.
Combine beans and salsa in a small bowl; mash together with a fork.
Spread bean mixture on bottom of baguette.
Top with pork, cheese, onion, tomato, jalapeno, avocado, and crown with top half of baguette.
Cut into 4 pieces. (Serves 4)

Beet Red

My new-to-me car is beet red.

We hadn't planned to buy a new car in January, but fate? (bad) luck? something beyond my control forced our hand.

On December 27, during a routine drive to the next town for groceries, I totaled my car.

The day was gray, snowy, and blowy. As I set out, I briefly thought about how many times I had driven on roads made much worse by icy weather conditions. However as a nod to safety, I did reduce my speed (and was passed by 2 cars) and put my phone on the seat beside. About halfway through the drive, I met a vehicle that was driving down the center of the uncleared road. I pulled over to make room, and my passenger-side wheels dropped off the concrete highway onto the soft shoulder. This jolted me, and as soon as the car passed, I attempted to pull back onto the highway. In my haste, I over-corrected. My tires hit ice and sent me spinning in circles across the road into the opposite ditch.

My tracks in the snow tell us that I was sideways as I started down the very steep embankment and hit the first barbwire fence. That impact straightened my car to head nose down as I vaulted over an abandoned railroad right-of-way and through another woven wire fence. The combination of slippery, fresh, wet snow and my speed continued to propel me down another precipitous slope into a grove of trees on the banks of a narrow creek. The harrowing ride ended with my car buried about 2 car-lengths back into the broken shrubbery of the trees.

I was scared, shaken up, a little bruised by my seat belt, but fine. I totaled my car and wasn't harmed.

It happened so quickly. It almost didn't seem real as I unfastened my seat belt and sorted through the pile of mail and contents of my handbag that had ended up on the passenger seat floor to find my phone. Calls were made to 911 and my husband, assuring both that I was fine, but the car was not. I didn't cry until my husband arrived. Reports were filed. The car was moved and secured. We went on our way.

I am lucky. Fortunate. Blessed by a guardian angel. The accident could have been so much worse. There is no reason at all why my narrow-wheelbase, small SUV didn't roll as I first started the descent into that ditch.

I am taking it all as a sign. A sign to be more careful. A sign to be more aware. A sign to appreciate what I have. A sign to love more. A sign to do and be good. A sign to take care of myself and those I care about. And, of course, as a food blogger, sign to eat more things that I enjoy.

Winter salads might seem bland with unseasonal greens and tomatoes, but they don't have to be. Roasted Beet and Avocado Salad is a perfect way to get some beet red into your January (if you don't happen to buy a new car in that shade). The onion and mustard dressing provides just the right tangy balance to the earthy beets and creamy avocado.  This salad is hearty enough to stand on its own as a main dish lunch or light dinner, and would be a great side with grilled chicken or fish.

Roasted Beet and Avocado Salad

(adapted from Food and Wine)

4 medium beets, scrubbed

olive oil

1/2 cup water

kosher salt

fresh ground black pepper

1/2 cup finely chopped sweet onion

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

1/2 cup mild vegetable oil

2 avocados, sliced

Preheat oven to 350F.
In a small baking dish, rub the beets with olive oil.
Season with salt and pepper.
Add the water.
Cover lightly with foil and roast for 2 to 2.5 hours, or until tender.
Allow to cool, then peel the beets and cut into 1/4-inch pieces.
Transfer to large bowl. 
Meanwhile, in a blender, combine the chopped onion with red wine vinegar, lemon juice, mustard and honey.
Season with salt and pepper and blend until smooth.
With the blender running, stream in the vegetable oil and 2 tablespoons of olive oil.
(Salad can be made ahead to this point and refrigerated.)
Add the avocado to the roasted beets. 
Pour the mustard and onion dressing over and toss gently to combine.
Season with salt and pepper to taste. (Serves 6)

Blisters

Don't mow the lawn in flip-flops.
Aside from all of the safety issues,
there is another huge danger.
Blisters.
Between your toes.
Blisters.
That make all summer footwear choices painful.
Blisters.
Ouch.

So...anyway...
How about whipping a few eggs, some milk, flour, and green chiles together?
How about pouring that batter into a hot, cast iron skillet swimming with melted butter?
How about watching the Dutch Baby blister up around the edges as it bakes in the oven?
How about topping wedges of this egg-y, pancake-y, green chile delight with a fresh avocado salsa?
How about a scrumptious meal that is not painful at all?

Green Chile Dutch Baby with Fresh Avocado Salsa

(adapted from Sunset Magazine)

1/4 cup butter

3 large eggs

3/4 cup milk

3/4 cup flour

1 (4.5 ounce) can green chiles

1 cup avocado, chopped

1 cup tomato, chopped

1 tablespoon green onion, sliced

1 tablespoon lime juice

1/4 teaspoon cayenne pepper

kosher salt

Heat oven to 425F.
Place butter in a medium or large cast iron skillet and pop into the oven to melt (but not brown).
Meanwhile, in a blender or food processor, whirl eggs and milk until blended.
Add flour and blend until smooth.
Add green chiles and stir just to combine.
Pour batter into hot skillet.
Bake until Dutch Baby is puffed and browned slightly, about 20 minutes.
Meanwhile, mix avocado, tomato, green onion, lime juice, cayenne pepper, and salt.
Serve Dutch Baby cut into wedges with the avocado salsa. (Serves 4)

How Do You Get Dressed?

During the winter, salads can sometimes be lack luster. Produce isn't always the best quality, and forget about getting a decent tomato. However, last week, I shared a fresh and delicious Healthy Salad over at South Dakota Magazine that is always crisp and mouthwatering.

How Do You Get Dressed? - Healthy Salad 

At the South Dakota Magazine site, you can also read about South Dakota history, travel, politics, humor, and this heart-warming story of A Birthday Surprise.

Indulgent

This past weekend, I indulged in cupcakes and sushi. LOTS of cupcakes. LOTS of sushi. Red Velvet, Lemon Drop, and Triple Chocolate Meltdown dominated the cupcake scene. To counter the sweetness, I filled up on Rainbow Rolls, Eel Avocado Rolls, Red Dragon, Holiday Rolls, Tuna and Salmon Sashimi, Special Cucumber Rolls, and even threw in some fried tofu and squid tempura. Indulgent. Indeed.

Now, it is Monday. The weekend of pampering and fun is over. It's time to buckle down. This doesn't mean that what is On My Plate needs to be boring. I can still indulge in bright, beautiful flavors and textures. A Grapefruit Avocado Salad does just that. The citrus burst of the grapefruit melds well with the creaminess of the avocado and is highlighted by a drizzle of a vinegary dressing enhanced with shallots and chives. Indulgent. Indeed. 

Grapefruit Avocado Salad

(adapted from Food and Wine magazine and Alice Waters)

2 medium pink grapefruits
1 medium shallot, minced
2 tablespoons chives, chopped
1 teaspoon white wine vinegar
2 tablespoons olive oil
2 medium avocados, sliced 1/4 inch thick
kosher salt
freshly ground black pepper

With a sharp knife, cut the skin and all of the white pith off of the grapefruits.
Working over a bowl, cut between the membranes to release the sections; set them aside.
Squeeze the juice from the remaining membranes into the bowl. (You should have at least 2 tablespoons of juice.)
Add the shallot, chives, and vinegar to the juice.
Whisk in the olive oil.
Set aside and let stand for a few minutes to meld flavors.
Arrange the sliced avocado and grapefruit sections on plates.
Drizzle dressing over the salad.
Season with salt and pepper. (Serves 4)

Work It!

Raise your hand if one of your New Year's resolutions involves working out, getting in shape, exercise, or in any way, shape, or form simply moving your butt. OK, let me reword this...if you can lift your arms after all of those butterfly lifts with the dumbbells, raise your hand. :-)

Being physically active is an important part of a healthy lifestyle, and I am also trying to be more dedicated to a routine. The treadmill isn't really my friend, but I am trying to become reacquainted with it. Hopefully, we can find a way to tolerate each other on a more regular basis because, frankly, I like food. (Shocker, huh?) If I am going to eat all of the wonderful things that tempt my taste buds on a daily basis, and still want to zip my jeans, I need to have a working relationship with some kind of fitness plan.

To fuel my workouts, I love digging into a bowl of Egg Whites with Avocado for breakfast, or even lunch. Yes, avocados are loaded with fat, but it *is* a good fat (monosaturated) and omitting the yolks cuts out the cholesterol. (Although, today, those lonely yolks mocked me until I ate them, too. Oops.) I won't pretend to know all of the nutritional facts for this dish; I will just tell you that if the creamy, buttery-ness of avocado is your thing, you have to try it paired with the lean protein of egg whites.

This is almost a non-recipe recipe. It's just a crack of fresh ground black pepper, a sprinkling of kosher salt, a drizzle of olive oil, and a squeeze of lemon over a bowl of egg white and avocado chunks, but it really satisfies those hunger pangs in an incredibly tasty way. Seriously. Sub a dash of champagne vinegar for the lemon, if you like. The tartness brings something exceptionally bright to the mild, nutty flavors. Egg Whites with Avocado is definitely worth a little treadmill time to land On My Plate.

Egg Whites with Avocado

(adapted from Martha Stewart)

8 eggs

2 avocados

1/4 teaspoon kosher salt

fresh ground black pepper

1 tablespoon olive oil

fresh squeezed lemon juice

In a large saucepan, boil the eggs. (If you want some tips, check out goodLife {eats}.)
Peel eggs and separate yolks from whites (reserve yolks for another use...but trust me, if you leave them on the cutting board while you eat you lunch, they will mock you until you give in and eat them, too.)
Chop the whites into bite-sized pieces.
Half and pit the avocados; remove from skins.
Chop the avocados into similarly bite-sized pieces.
Divide the egg whites and avocados between 4 bowls.
Sprinkle with salt; season with pepper.
Drizzle with olive oil and top with a squeeze of fresh lemon juice. (Serves 4)

A Change Will Do You Good

I can't believe that it has been almost 2 months since my last blog post. By now, you must have given up on me. I apologize. Things happened. I didn't seem to have any time to agonize, philosophize, obsess about, or even enjoy what was On My Plate. But now, I have made some life changes, and hope to bring back my bad food puns and good recipes. My changes have been minor, but I really do believe that they will do me good. It was all more difficult in my own mind than what reality had actually thrown at me.

As for what has been On My Plate, I can tell you that my kitchen has been lonely. When Hubby and I weren't speed dialing for take-out, frozen pizza, blue box mac and cheese, and other convenience foods ruled. When I did venture away from ready to eat meals, I didn't put forth a lot of effort. Anything that didn't require thought, exertion, or a recipe landed On My Plate. I was a slug.

It is time to shake that poor menu plan and the crutch of convenience foods. It is time to make a change On My Plate for the better. I wouldn't want to shock my system, though. It has become accustomed to junk. I need to ease myself back into a healthier diet. I think that just a minor change can make a big difference in moving into a good direction with my food choices. I will start by changing out the ground beef of my burgers for the lower fat alternative of ground turkey. I can still savour a juicy and flavorful burger, and it isn't even really much more effort than dialing for a greasy cheeseburger from the bar.

Fajita Turkey Burgers
¼ cup tomatillo salsa
1 avocado, chopped
1 tablespoon fresh cilantro, chopped
2 slices white bread
½ cup onions, finely chopped
½ cup red and green peppers, finely chopped
2 teaspoons fajita seasoning mix, divided
¼ teaspoon salt, divided
1 tablespoon tomato paste
1 pound ground turkey
1 egg white
4 whole wheat hamburger buns, toasted

Combine the tomatillo salsa, avocado, and cilantro in a small bowl; set aside.
Place bread slices in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Heat a large nonstick skillet over medium high heat and spray with nonstick spray.
Add onion and bell peppers; saute for 5 min or until tender.
Stir in 1/2 tsp fajita seasoning and 1/8 tsp salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 tsp fajita seasoning, remaining 1/8 tsp salt, tomato paste, turkey, and egg white in a large bowl.
Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch thick patty.
Heat pan over medium heat and recoat with nonstick spray.
Add patties and cook for 4 min on each side or until done.
Place 1 patty on bottom half of each bun, top with 1 1/2 Tbs of the salsa mixture and top half of the bun.

Odds and Ends

One lonesome button, a lighter, a nail file, a small allen wrench, a tiny light bulb from the Christmas lights, an expired credit card, and a AA battery are rolling around in the corner of my desk drawer were odds and ends come to rest. In a Mason jar on top of the dryer, I have a collection of nuts and bolts, screws, springs, fuses, coins, an old pocket knife, and even a few business cards that have made their way through the laundry but have no real home. The console of my car has tins of Altoids cinnamon gum, lipbalm, a granola bar, change from McDonald's, a rock, and the charger for the cell phone I had before my current one. Odds and ends collect everywhere, if we let them.

One morning, someone woke up to find a few strawberries, an orange, some grapes, and an avocado staring at them. They were inspired to throw together a quick salad, season with salt and pepper, and post the recipe online. I am grateful. It is beyond delicious. The contrast of the crisp flavors of the fruits and the creamy avocado is brilliant. Of course, I am happy when odds and ends become Odds and Ends Fruit Breakfast Salad On My Plate.

Odds and Ends Fruit Breakfast Salad

1 medium navel orange
6 strawberries
12 green seedless grapes
1 avocado
kosher salt
fresh ground black pepper

Peel and segment the orange, slice the strawberries, grapes and avocado.
Toss together.
Season with salt and top with fresh ground black pepper. (Serves 2)

Celebrations after the Battles

Last fall, Hubby and I finally, after 10 years in this house, replaced the broken, heaved, and ugly old sidewalks. It was a task that I had been battling for since we had moved into this home, and I was elated when Hubby finally put it on his to-do list. Plans were for the work to be completed early in the summer, but those fell through, and fell through again, and again, and again. At one point, I was so frustrated and just didn't believe that it was ever going to happen at all. I thought that I was cursed to always have hunks of missing concrete and a death trap leading to my door. Finally, in late fall, after much drawn out labor and even me getting some hands on experience with the mucking and finishing of the concrete, the new sidewalks were in place.

However, it was too late to seed grass. Our cold, harsh winter was right around the corner and there just wasn't enough warm weather left for tender new sprouts. I hated the bare dirt that marred our front yard all winter. I loved when it was covered with snow and nobody could see that we were the only house in town without grass and a proper lawn. I couldn't wait for spring and new grass to be seeded. But, spring came and as usual, other responsibilities pulled us away from the front yard, again and again and again. I was beginning to think that the chicken scratched look was going to be mine forever.

Finally, there was a pocket of time to rake and smooth the soil. Finally, there was time to sow the new grass seeds. And, after careful daily waterings and a few sunny days, we have tender little sprouts of grass. I HAVE GRASS! :~) It is far from a lush, full lawn, but it is a beautiful site after a winter of dead, bare earth. I am ready for the celebration after our battle to renovate the front yard.

Cinco de Mayo (May 5th, for those of you not fluent in Spanish) is traditionally a day for celebrating victory after a battle. It commemorates the victory of Mexican forces over the French occupational forces in the Battle of Puebla. While not a federal holiday in either Mexico, or the United States, it is a celebration of culture and overcoming adversity. Food, drink, music, and dancing dominate the events.

Food? Drink? Music? Dancing? I am all over that kind of celebration. In honor of the liberty and freedom recognized by Cinco de Mayo, I think that it is a good day to break out a recipe with Latin influence for my own celebration of the Battle of the Front Yard Renovation. Chicken Rice Pot with Salsa and Avocado Cream is a Rachel Ray recipe that doesn't come together in 30 minutes, but is packed with flavor and ease. Even my not-so-thrilled-with-Spanish-rice Hubby loved the chicken and rice mixture. However, the fresh salsa with the surprising salty addition of olives and the amazing avocado cream really make this dish. (After all, what can go wrong with ANYTHING with avocados?) They are the perfect toppers to elevate what could be a pretty ordinary main dish to celebration level.



I am going to celebrate Cinco de Mayo and the Battle of the Front Yard Renovation with something spicy on my plate. Chicken Rice Pot with Salsa and Avocado Cream is Yum-O.

Chicken Rice Pot with Salsa and Avocado Cream

1 tablespoon olive oil
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into bite size pieces
2 cups white rice
3 cups chicken stock
1 teaspoon poultry seasoning
1 tablespoon fajita seasoning mix
1 cup tomato sauce
Olive and Pepper Salsa
1 cup Spanish olives with pimento, drained and chopped
2 tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white onion, chopped
3 drops hot sauce
¼ cup chopped fresh flat leaf parsley
juice of ½ lime
salt
Avocado and Garlic Cream
2 ripe avocados
juice of ½ lime
1 clove garlic
1 cup sour cream
salt

Preheat a medium pot over medium heat, add olive oil and butter.
When butter melts into oil, add cut-up chicken. Season the chicken with salt and pepper.
Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes.
Add chicken stock, poultry seasoning, fajita seasoning & tomato sauce. Bring the stock to a quick boil, 2 or 3 minutes.
When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.
To prepare the Salsa, combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste.
Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.
Stir 1/2 cup of prepared salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.
Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with corn chips for dipping and scooping. (Serves 4-6)

Update:

OK. I hadn't had my dinner menu in place more than 30 minutes, and had just posted this blog entry when Hubby called. He made dinner plans to go out with another couple. I guess the Chicken Rice Pot with Salsa and Avocado Cream will have to wait. I am not cooking tonight. I can celebrate new grass with dinner out. :~)

Second Update:

Well...the plans for dinner out changed just a little bit. Heavy winds hit the town where we were going to eat and knocked out power. At the last minute, Hubby and I decided to join friends for a "tornado party", as they were under watches and warnings. I threw together a quick pepperoni pizza, grabbed some beverages, and we headed out into the storm. It wasn't Chicken Rice Pot with Salsa and Avocado Cream or a real dinner out, but it was a lot of fun.

It's Not Delivery, But It Is

Some days just aren't for cooking. Some days, there are many other things that take priority and gobble up all of our time. But, we still have to eat. It seems that everyone leads busy lives, and the food markets have capitalized on this. Grocery stores are awash with convenience food items. Fast food is now a norm, and even "higher end" fast food chains have cashed in on take-out options. If you live in a place more populated than our tiny, little town, you can probably even just pick up the phone and call for dinner to be delivered. As awful as it may seem, there are days that I wish for this. Today is one of them.

Delivery doesn't really happen in a town of 300 people. Take-out is limited to burgers from the pub. Thank goodness for Schwan's frozen food delivery. That big yellow truck rolls up in front of my house every two weeks with a salesperson eager to fill my freezer with frozen treats and convenience foods. While my current favorite item is the Autumn Treat (pumpkin) ice cream, I do sneak a few other items in for those days when I don't have time or even when I just don't want to cook.

Tonight, our dinner table will host a frozen Mexican Style Pizza served with homemade Guacamole. The pizza sauce is zesty with spice; the cornmeal crust is crispy; and the cheddar cheese is gooey. Creamy guacamole is a perfect pairing for it. There are many versions of avocado dips around. Mine is really never the same twice, as I don't measure and just mash, mix, and stir according to taste. I know that true Mexican food enthusiasts will be shocked at the addition of mayonnaise, but it really does help add a creamy texture and to preserve the green of the avocado when it is made in advance. With or without mayo, guacamole is one of my favorite guilty obsessions. I don't even need the pizza, with or without delivery.

My Guacamole

2 avocados, peeled and pitted
the juice of a lime
1 clove garlic, minced
1 small tomato, diced
1 small jalapeno, finely diced
½ cup onion, diced
½ teaspoon ground cumin
sea salt
cayenne pepper
1 tablespoon mayonnaise

Mash the avocado with a potato masher.
Using a fork, whisk in the remaining ingredients (or you can do it in the food processor for an even silkier texture). Let stand at room temperature for 15 minutes for flavors to blend.